- 225g PLAIN FLOUR
- 70g SUGAR
- 170g DORSET STRAINED YOGHURT
- 70g BUTTER
- 1 EGG
- 145g RASPBERRIES
- 1tsp BAKING POWDER
- 1/2tsp BAKING SODA
- 1/2tsp SALT
Preheat oven to 200°C.
Spray, grease or put paper liners in 12 muffin cups.
In a medium mixing bowl, stir together dry ingredients.
In a small bowl, beat together Dorset Strained Yoghurt, melted butter and egg.
Stir yoghurt mixture and raspberries into dry mixture until almost blended.
Add raspberries and stir until batter is just blended. Avoid over mixing.
Spoon into prepared muffin cups.
Bake until nicely browned, about 20 minutes.